شناسایی عناصر تجربه‎ی مطلوب صرف غذاهای محلی در گردشگری

ایزدی، حسن (1394). گردشگری غذا، فرصتی برای توسعه پایدار روستایی در ایران. پژوهش‌های روستایی در ایران، 6(1)، 65-96.. https://doi.org/10.22059/JRUR.2015.54232

 Aaltojärvi, I., Kontukoski, M., & Hopia, A. (2018). Framing the local food experience: a case study of a Finnish pop-up restaurant. British Food Journal, 120(1), 133-145. https://doi.org/10.1108/BFJ-12-2016-0613.

Boesen, M., Sundbo, D., & Sundbo, J. (2017). Local food and tourism: An entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism, 17(1), 76-91. https://doi.org/10.1080/15022250.2016.1218629.

Bryant, L., & Livholts, M. (2007). Exploring the gendering of space by using memory work as a reflexive research method. International Journal of Qualitative Methods, 6(3), 29-44. https://doi.org/10.1177/160940690700600304.

Chen, Q., & Huang, R. (2018). Local food in China: a viable destination attraction. British Food Journal, 120(1), 146-157. https://doi.org/10.1108/BFJ-03-2017-0135.

Crawford, J., Kippax, S., Onyx, J., Gault, U., & Benton, P. (1992). Emotion and gender: Constructing meaning from memory. Sage Publications, Inc.

de Jong, A., & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212-222. https://doi.org/10.1016/j.tourman.2016.12.009.

Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025.

Frisvoll, S., Forbord, M., & Blekesaune, A. (2016). An empirical investigation of tourists' consumption of local food in rural tourism. Scandinavian Journal of Hospitality and Tourism, 16(1), 76-93. https://doi.org/10.1080/15022250.2015.1066918.

Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3-4), 77-96. https://doi.org/10.1300/J073v14n03_05.

Hằng, N. V. T., Meijer, M. R., Bulte, A. M., & Pilot, A. (2017). Designing a primary science curriculum in a globalizing world: How do social constructivism and Vietnamese culture meet?. Cultural Studies of Science Education, 12(3), 739-760. https://doi.org/10.1007/s11422-015-9696-2.

Henderson, J. C. (2009). Food tourism reviewed. British food journal, 111(4), 317-326. https://doi.org/10.1108/00070700910951470.

Izadi, H. (2015). Food Tourism: Opportunity for Sustainable Development of Rural Areas in Iran. Journal of Rural Research, 6(1), 65-96. [In Persian]. https://doi.org/10.22059/JRUR.2015.54232.

Kangas, H., Vuori, J., Luoto, S., & Kylänen, M. (2015). The retest method for improving coding in qualitative research. Physiotherapy, 101(1), 718-719. https://doi.org/10.1016/j.physio.2015.03.3574.

Kim, Y. G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism management, 33(6), 1458-1467. https://doi.org/10.1016/j.tourman.2012.01.015.

Kippax, S., Crawford, J., Benton, P., Gault, U., & Noesjirwan, J. (1988). Constructing emotions: Weaving meaning from memories. British Journal of Social Psychology, 27(1), 19-33. https://doi.org/10.1111/j.2044-8309.1988.tb00802.x.

Lee, W., Sung, H., Suh, E., & Zhao, J. (2017). The effects of festival attendees' experiential values and satisfaction on re-visit intention to the destination: The case of a food and wine festival. International Journal of Contemporary Hospitality Management, 29(3), 1005-1027. https://doi.org/10.1108/IJCHM-10-2015-0559.

McPhail, G. (2016). The fault lines of recontextualisation: The limits of constructivism in education. British Educational Research Journal, 42(2), 294-313. https://doi.org/10.1002/berj.3199.

Onyx, J., & Small, J. (2001). Memory-work: The method. Qualitative Inquiry, 7(6), 773-786. https://doi.org/10.1177/107780040100700608.

Ovens, A., & Tinning, R. (2009). Reflection as situated practice: A memory-work study of lived experience in teacher education. Teaching and Teacher Education, 25(8), 1125-1131. https://doi.org/10.1016/j.tate.2009.03.013.

Park, K. S., Reisinger, Y., & Kang, H. J. (2008). Visitors' motivation for attending the South Beach wine and food festival, Miami Beach, Florida. Journal of Travel & Tourism Marketing, 25(2), 161-181. https://doi.org/10.1080/10548400802402883.

Small, J. (1999). Memory-work: A method for researching women's tourist experiences. Tourism management, 20(1), 25-35. https://doi.org/10.1016/S0261-5177(98)00091-0.

Stephenson, N. (2005). Living history, undoing linearity: memory‐work as a research method in the social sciences. International Journal of Social Research Methodology, 8(1), 33-45. https://doi.org/10.1080/1364557032000081645.

Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121-1132. https://doi.org/10.1177/0047287517729758.

Vajirakachorn, T., & Chongwatpol, J. (2017). Application of business intelligence in the tourism industry: A case study of a local food festival in Thailand. Tourism Management Perspectives, 23, 75-86. https://doi.org/10.1016/j.tmp.2017.05.003.

Williams, H. A., Yuan, J., & Williams Jr, R. L. (2019). Attributes of memorable gastro-tourists' experiences. Journal of Hospitality & Tourism Research, 43(3),327-348. https://doi.org/10.1177/1096348018804621.